Perfectly yummy. When we lived on the Columbia River (WA/OR) we ate the salmon raw as we caught it (cleaned of course). In Alaska we pulled many a salmon out, smoked some, grilled some, and sushi-ed some. Your crate of goodness will go bad quickly after thawing so only thaw what you will eat at one sitting. Kept in the freezer it only lasts frozen for about four to six months - then it gets soft and best flavor has left it. Consider smoking some - it is easy to do and can be frozen again after smoking.

Sounds fine for sushi, but we prefer tuna because of the texture. Salmon sushi is a bit chewy, although it tastes very good. I prefer salmon to be smoked or grilled over charcoal. The fat in salmon is very good at absorbing the smoke flavor.

I’d probably ask the supplier, but regardless I’d set the freezer extra cold (<-4°F) to store it for a week or so before using. I believe that’s the guidelines to kill parasites, which salmon are quite susceptible to.

I would also say yes. Their flash freezing should take care of parasites. But I would e-mail them. Info might be on their website?

I’m interested in your source, sooz, if you don’t mind sharing.

The dry ice part (-109 F) should kill off all parasites.

However, you never know how the fish was filleted. Surface contamination could occur.

Some suppliers ship their fish to China for processing then ship back for packaging.

If you want to be 100% sure, may be a peroxide quick dip?

dcarch

Flash freezing is -320º

(if a google search can be trusted)

Flash freezing is submerging something in liquid nitrogen (inert, other than being cooooolllldd…). That temp is indeed -320 F. Liquid nitrogen will not exist above that temperature. Not as liquid... it will gasify. (Not a real concern as about 80% of our atmosphere is gaseous nitrogen.)

A lot of fish brought ashore is subjected to this, but you can indeed freeze your salmon to a lesser extreme to render it safe to eat if it wasn't flash frozen, just store it in your home freezer for a week or two. But if it is already flash-frozen - this WILL be safe (if they're following the liquid nitrogen protocols) flash frozen at -320 F.

(Prior to retiring, worked in an immunological research lab. So, yeah.)

Thanks, everyone!

FOAS, click on the link for my source.

Pride of Bristol Bay

Bookmarked!. Yes, sushi grade by the flash freeze method. Two recipes, carpaccio, and poke, would use sushi grade. Poke being much like ceviche using a 15 minute acidic dressing...love it. (listed in their recipe section)

Flash freezing allows for a much longer freshness-in-the-freezer time...one year.

I like the simplicity of their shipping method. 20 pounds, free shipping. No gift-y offerings.

Glad you bookmarked Pride of Bristol Bay, sleevendog! Their salmon fillets are awesome! Thanks for the redirect to the poke recipe on their website, too!

Just to let you know, ordering for this season closes tomorrow, May 23.

I ordered. It was just barely a 5 minute discussion. No brainer as we always stock salmon wild caught anyway. The individual cry-vac portions. Usually split one 6-7 oz. My up-right freezer has some drawers and going through and clearing out recently I had an easy go at freeing up one drawer for the 'loot'. Packed beautifully. The insulate foil liner is genius. (I'll repurpose that for my seed starting incubation chamber)

I've made three versions so far. Right out of the gate made my usual cast iron sear, skin side down for crispy. Miso glaze.

Then used Ina Garten's carpaccio. A hybrid of her salmon and tuna. A bit over-dressed even cutting it down to a 6-7 oz portion. DH loved it but restraint with seasoning will be my next 'poke'.

Last night I made an app. Once the ribs came off the grill I still had a very hot fire. I had one small fillet portion thawed I seared skin side down just 3-4 minutes off coals. did not flip. Crispy skin, nice rare top. Flaked with fresh lime, red onion and cucumber pickle. Baquette toasts. Neither dishes were pretty for guests but excellent in flavor. It is just the two of us. No need for pretty.

Sleevendog, so glad you ordered some salmon! Love the photos and descriptions of your food....and I agree, the shipping/packing is wonderful--and the salmon itself is heavenly!

I almost pulled the trigger, almost. But I sent them a question which they didn’t reply to, and then it was too late. 50% more than I typically pay for sockeye, so I’m not kicking myself too much.

FYI, I found this saved on my hard drive from Pride of Bristol Bay--apparently I had asked them waaaaay back, but forgot all about having this info!

Below is a link to an article that addresses concerns regarding eating raw salmon, sushi and other dishes such as poke. As referenced in the article the FDA protocol/guidelines for safely eating raw salmon and having no concern about any parasite is to freeze the salmon for a minimum of 7 days at -4 F. Our wild salmon is frozen and held in cold storage at -10 F from the time it is processed, shortly after harvested, until it is shipped to you. Hope this helps.

Info: sushi, poke, ceviche